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What you haxe there should work. 1.135 may take a bit to get going. To help with the potential of a lag. I would consider adding a bit more yeast say 10 grams and do a starter with your GoFerm. TOSNA 2.0 is a good protocol and will definately work. Consider TOSNA 3.0 as it is really designed...

Depending on temperature, amount of available sugar and yeast it could and most likely will take more than a few days. Check it again in 10 to 14 days. For me with a crystal clear cider it has taken a couple weeks to bottle carbonate after adding priming sugar. If nothing after a couple weeks...

You dont need any yeast added to secondary. After racking from primary there will still beenough present to clean up your residual sugar. In-fact sometimes racking reenegizes the remaining yeast a bit. As far as what juice is best...My personal pyreference only. I prefer fresh pressed from an...

I originally started making mead with Fermaid-K and DAP in my ferment with a SNA aproach. Then switched to Go Ferm for my starter and Fermaid-O using TOSNA 2.0 and now 3.0 calculators. (The amounts used and staggered additions are very important to follow if you want a quicker cleaner ferment)...

One additional thought. Check your gravity prior to bottling. Even if clear and there is residual sugar the suspended yeast could still cause CO2 to be produced. Thus bottle carbonating or over carbonating your mead.

Omega Hot Head Yeast _ OLY 51 Yes have used it on eleven 4.5 gallon batches to date. Ferments an OG of 1.065 to 1.075 equal parts juice & water with 6 to 9 pounds honey depending on the sugars in the juice at 88 Deg F. With TOSNA 3.0 nutrient calculation all up front. Typically ferments to...

SO4, SO5, for ciders, Omega Hot Head yeast for a session Mead. Along with a large hops basket repurposed for fruit in a wide mouth fermenter.

Multiple types of yeast are not a problem. What happens is that one strain will out perform all the others and take over causing the "others" to die off. The dominant one could use them as food. Often for folks without access to nutrients will recommend to boil (heat above 160 F) yeast and the...

Go the other direction with the temperataure. See Pappys pateurization sticky. I personnaly do not pasteurize carbonated cider but rather keg. Those are really the only way to keep it sweet and carbonated.

Rack, cold crash rack, KC Super Kleer and rack. Gets you a nice clear cider in 7 to 10 days vs. A month or two if your in a hurry. But nothing beats a month or two if your going to age it a bit anyway.

I have used Citra pellets as well, but prefer whole leaves. Yes, use a nylon bag and anything over 7 days gets you a dirt geass flavor. (Dont ask how i know.) As @Chalkyt suggested taste at least daily. Hop flavor does not really diminish with age.

Yes possible. But might be better to use the trub " sediment" from the previous batch and wash the visble yeast from it.

Bump, to see how the "experiments" do.

Try a little vanila extract. Just an ounce or two in 5 gallons and f4ozen apple juice concentrate. The vanilla gives you a similar flavor and the FAJC bringsc tye sweetness.

Try a fining agent to get it to floculate. Bentonite, KC Super Kleer or gelatin. Then give it time. It will often settle out over a few weeks.

When I bottle - 12 oz or 20 oz beer bottles and crown caps. - Easily available for free from friends and family and for the higher ABV Meads 12 oz is about enough - Prefer keg for Session mead that is carbonated.

I do know EC1118 is a very high alcohol tolerant yeast. The only time i use it is when i get a stall. It very quickly out competes anything else and does tend to kick up a fuss if its a bit warm. (68F plus)

It looks like they are all fermenting. Is the gravity dropping on all four? I have no idea why the differences between them but if fermenting i would let them run and see how they come out. I have had some batches get a brown krausen similar to what you have here. No idea why. With that said...

Unfortunately thisis a really old thread. Either chopped, whole or puree would work. You might want to start a new thread.

It does not look like mold to me, looks like krausen from the foam during fermentation. Unless there are white, blue, green, red or orange "furry" spots your probably ok. I would clean the airlock as it looks like krausen in that too. It may plug the airlock. You could carefully clean the...